A
TLE 9
COOKERY
LEARNING ACTIVITY
SHEET
Subject Area and Grade Level: Cookery 9
Activity Sheet No. 3
First Edition, 2020
Published in the Philippines
By the Department of Education
Region 8 – Division of Samar
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reproduced or transmitted in any form or by any means electronic or mechanical,
without written permission from the DepEd Regional Office 8 – Division of Samar.
Development Team of Cookery Activity Sheet
Writer: Mary Rose B. Bacarra,SST II, Calbiga National High School
Illustrator: _________________________
Layout Artists: _______________________
Reviewer: Francia A. Tan, EPS-TLE
Editor: _______________________________
Carmela R. Tamayo EdD., CESO V – Schools Division Superintendent
Moises D. Labian Jr. PhD., CESO VI – Asst. Schools Division Superintendent
Antonio F. Caveiro PhD. - Chief Education Supervisor, CID
Rustum D. Geonzon PhD. - EPS – English
Josefina F. DacallosEdD. – PSDS/LRMS Manager Designate
Remedios O. Carcellar,Ph.D. - District Head
Alvin A. Aguirre,PhD.- School Head
TLE 9
COOKERY
Learning Area
Name of Learner: ____________________ Grade Level:_____ Section:______
School: ______________________________ Date: Jan. 18-29, 2021 (2 WEEKS)
Prepare a variety of salads and dressings
Title
I. Introduction:
Salad is a combination of vegetables, fruits and other ingredients
served with a dressing. Salad are easy to make and require little, id any
special equipment. A basic understanding of tools use in preparation will help
achieve better results.
This module deals with the skills, and knowledge and attitudes required
to prepare and present salads and dressings.
II. MELC (with code):
LO 2: Prepare a variety of salads and dressings
2.1 Identify the components of a salad
2.2 Identify the factors to consider in salad preparation
2.3 Select and use correct equipment in preparing salads and dressings
(TLE_HECK9SD-II-g-8)
III. Strategy:
A. Explore:
TRY TO THINK!
You have learned already the different ingredients in preparing
salads. Can you enumerate some possible ingredients used in preparing
salad?____________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
LET’S TRY TO CONNECT:
B. Learn:
Ingredients of Salads
Freshness and variety of ingredients are essential for high quality salads.
1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or
limestone lettuce, Chinese cabbage, Spinach, Sprouts
2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots,
cauliflower, celery, cucumber, mushrooms, onions, peppers, radish, tomatoes.
3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots,
cauliflower, corn, pimientos, olives, peppers, cucumber
4. Starches – dried beans, potatoes, macaroni products
5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries, coconut,
melons, oranges, papaya, peaches, pears, mangoes.
6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami, luncheon
meat, bacon, eggs, hard cooked, cheese, cottage cheese, aged or cured types.
7. Miscellaneous – gelatin, nuts
Structure of a Salad
Plated Salad has four parts
Base or Under liner - A cup-shaped leaves of iceberg or Boston lettuce
make
attractive bases. They give height to salad.
Body – main part of the salad
Garnish – An edible decorative item that is added to salad to give eye
appeal,
and adds flavor as well. It should harmonize with the rest of
the
salad ingredients.
Dressing – A seasoned liquid or semi liquid added to the body of the salad
to give added flavor, tartness, spiciness and moistness.
Dressing may be added at service time, served separately for the customer to
add, or mixed with the ingredients ahead of time.
Important Factors to consider in Salad Preparation
1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you
have to use ingredients that are fresh, ripe and in season.
2. Eye Appeal. It should be attractive, appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded
4. Neatness. Keep salad neatly placed in a plate.
5. Contrast and Harmony of colors. Contrast in color for your garnishing can
accentuate the appearance of the salad.
6. Proper Food combinations. Choose combination of ingredients carefully.
Pineapples and coconut go well with chicken but not compatible with tuna.
7. Foods should be recognizable. Taste of the food that you are using as a base
should
be identifiable when you taste the salad. The dressing should dominates
the
taste. The size of cut should be bid enough (usually bite size) to be
recognized.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in large quantity of
water and drain well and removing the green from the water to allow the
dirt
to settle to the bottom of the container.
11. Flavorful. Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well. Water or excess juices will weaken dressings
and
will make your salad look messy.
13. Do not overcook food. Food and ingredients when overcooked eliminates the
color
and its vitamins and minerals as well.
Remember:
C. Engage:
I. Lets try the activity !
Identification:
Direction: Identify the word being describes in the statement. Write the answer in
a
one whole sheet of intermediate paper
___________1. It should be attractive, appetizing and creatively presented
___________2. It eliminates the color and its vitamins and minerals
___________3. Ingredients must be fresh, ripe and in season
___________4. Garnishing can accentuate the appearance of the salad
___________5. The taste of the food that you are using as a base should be
identifiable
D. Apply:
Directions: Give examples of the following:
1. Salad Greens ____________ , ____________
2. Starches _____________, ____________, _____________
3. Protein Foods _____________, ____________
4. Vegetables (Raw) _____________, ____________
5. Fruits _____________
IV. Guide Questions (if needed):
V. Rubrics (if needed):
VI. References:
Jan. 12, 2021, LM in Cookery Grade 9, pp .95-98, 108
VII. Key to Correct Answers:
1. eye appeal 1.. iceberg lettuce ,Romaine lettuce, spinach ,etc
2. Overcooked 2. Potatoes, bread etc
3. Quality of ingredients 3. Meat, poultry, fish etc.
4. contrast and harmony of colors 4. Cucumber, onion etc.
5. Foods should be recognizable 5. Oranges, pears, papaya etc
Prepared by: Checked by:
ROSALINA C. BUAGAYAN MARIA RICA B. ABARRATIGUE
Subject Teacher HT-I/ TLE Department
Approved:
RELDIN R. CAJES, Ph.D
School Principal
Enclosure No. 2B to Division Memorandum No. ______, s. 2020 – Sample LAS Template for Learning
Area using Filipino as medium of Instruction
